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Onion Chopped Steak with Easy Gravy

My cooking has been rather uninspiring lately. I have tried several new recipes that have just been okay, certainly nothing to blog about. So instead of adapting new recipes, I find myself turning to my big, white binder of recipes I have already adapted.

I am amazed at the number of recipes I have kind of forgotten about. I have a lot of good recipes that deserve a place in my meal rotation, but some how haven’t made it there in a while. In some cases, a very long while.

This recipe was one of my very favorite recipes before I eliminated most processed ingredients from my diet. I thought I would have to stop making it because it contained a packet of onion soup mix and a packet of gravy mix. However, with a little research and a little experimenting, I found I could make it without processed ingredients and without adding time to the making of the dish.

Some people I have served this dish to find it a bit salty. Feel free to reduce the amount of beef bouillon and eliminate the celery salt, if you like.

Combine the beef, bread crumbs, milk and spices in a bowl, mix well with your hands. Form into 2 patties about 3 ½ inches around and ½ inch thick. Place patties in an 8 inch skillet over medium heat and cook, uncovered for 5 minutes. Adjust the heat if the meat browns too quickly. Flip the burgers, cover the skillet and cook 5 minutes more. Meanwhile, place the broth in a bowl and whisk in the flour. Uncover the pan and drain the fat if necessary. Reduce the heat to low. Whisk the broth and flour mixture again and add it to the pan. Cook and stir until the gravy reaches the desired consistency and the patties are no longer pink in the center.